Preparation materials: chicken, eggplant, sweet potato vermicelli, flour, onion, ginger, pepper, star anise, dried chili, light soy sauce, soy sauce, oyster sauce, cooking wine, salt. 1. Add flour to water to form a smooth dough, cover with plastic wrap and set aside to proof; 2. Put the chicken in cold water and add cooking wine, blanch the foam, remove and rinse, control the water and set aside; 3. Green onions, ginger, dried Chili, Sichuan peppercorns, and star anise; 4. Heat oil in a pan and sauté the ingredients until fragrant; 5. Add chicken and stir-fry; 6. Add salt, light soy sauce, soy sauce, and oyster sauce. Stir-fry over high heat for a while; 7. Add water to the pot, soak the chicken and then add more water (the vermicelli absorbs water very much). After the water boils for 5 minutes, add the sweet potato vermicelli; 8. Peel the eggplant and tear it into long strips; 9. Tear it Put the eggplant in the pot and cook over medium heat for 5 minutes; 10. Add water to the small basin containing the dough (the dough will not stick to your hands);

11. Cut off a small piece of dough and pat it into a small pancake like this with both hands; 12 , stick a circle of small pancakes, cover the pot and continue to simmer for 10 minutes;

13. Turn off the heat and sprinkle some garlic sprouts for freshness.